Role of maceration in improving melon spirit

The effect of maceration on increasing and improving aroma intensity in a melon (Cucumis melo L.) spirit was studied. A first distilled spirit (23.5% alcohol v/v) was macerated before undergoing a second distillation, and compared with a double-distilled spirit (56% alcohol v/v). A double-distilled spirit (final spirit) was also macerated. Two different parts of the fruit (sliced melon flesh and seeds+placenta) were used for maceration, for differing maceration times. The volatile content of the macerated spirits was determined using GC-MS, the colour attributes were measured, and the influence of maceration was evaluated by sensory analysis. The results indicated that there were differences between the control (unmacerated) and the macerated spirits and that the double-distilled spirit macerated in contact with the seeds+placenta exhibited the best sensory characteristics.[PUBLICATION ABSTRACT]